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Finally! Fulfill the Craving for Noodle Pudding but without all the Carbs from Pasta. One of my favorite Desserts. While there are many additions such as Cinnamon, Nutmeg, or Lemon, I like to just add real Vanilla. Feel free to add your own flavorings to it. You wont be slicing this pudding to serve. You will be spooning it out, so I like to make it in a buttered Stainless Steel bowl, PIP method, I also use all full fat ingredients to making it. The end result makes me think of Cheesecakey, Rice Pudding, Creme Brûlée ish flavor with sweetened Tofu and Cottage Cheese mixed in. Tofu is one of those foods that absorbs whatever flavors you add to the dish, and, well, everyone knows that Cottage Cheese is so versatile that it can go either way..weather it’s served with fruit in it, under it, or beside it, or even adding it to Lasagna. If you realllly dislike Tofu, this may not be for you. Dig down to the bottom to serve this dessert up. Enjoy all the different textures. Don’t be afraid to serve with crushed nuts or Craisins/Raisins on top, even Whipped Cream is a nice touch. I make this in my IP Duo Crisp 80 Plus Air fryer, and I switch Lids at the end to put some color on top, but you can use an Oven Broiler just the same. You could even mix this in your super Blender. By the way, I love this warm. It’s best that way. Can be warmed up in the microwave for about 20 seconds after refrigerated but will loose some liquid when you do.
INGREDIENTS: 1-14 oz pkg Firm Tofu. Drained and Pressed, and sliced thin 4 oz Philadelphia Cream Cheese (1/2 brick). full fat, Room Temp 4 Tbsp Butter (no substitute.) Room Temp 3/4 c Cottage Cheese 4% 1 c Sour Cream. 1/3 c Monk Fruit/Erythritol blend (I mix of batches of 2/3c blend to 1/3 c sugar and then use 1/3 c of that.) 1/4 tsp Salt. 3 large eggs. 1 tsp Real Vanilla
DIRECTIONS: Have your Stainless steel mixing bowl that fits into the Instant Pot, greased and set aside. Also you will need your long handled trivet, or make a sling. Use an Electric Beater or Stand Mixer if you have one. To the work bowl, add the Butter, and Cream Cheese and mix until very soft and well blended. Scrape the sides down. Add the Cottage Cheese and mix until the curds start to break down. Scrape. Next add the Sour Cream, Monkfruit blend, Salt, Eggs and Vanilla. Scrape down one last time. The mixture will be slightly thick at this point but the Cottage Cheese curds will still drop to the bottom. Pour a bit of the batter in to the bottom of the Stainless Bowl and evenly distribute the slices of Tofu on the bottom, then pour a bit more batter on top of it, repeat until all the tofu is mixed with the batter. pour about 1 1/2 c water in the instant Pot (I have an 8q) Set the bowl onto the long-handled trivet and lower the bowl, uncovered into the Instant Pot. Put the lid on and set the time for For 25 min on hi pressure. when the timer goes off, allow the Pot to NPR (natural pressure release) for 15 min, the pin should drop by then but if not, QR (Quick Release) the rest of the pressure out, Open the lid. The top will have liquid on it, so take about 3 paper towels and gently lay them on top of the pudding which should be spongy. Let the towels soak up the liquid for a few minutes and then discard them. You are now ready to remove the pudding from the pot and let cool. But if you want some color on top just for esthetics, then I switch pressure cook lid to Air fry Lid and Air fry/broil for 5 min at 400° turning the inner pot half way through. You can put it under your broiler for a few min too but don’t walk away, it browns fast and can easily burn. I love this warm, it’s the best consistency this way, but you can cool completely before Serving. If you refrigerate the leftovers, individually reheat in the microwave for 20 seconds….it will seperate a bit like any custard,but still tastes good!
I served it with steamed spinach carrots and broccoli…and Cole slaw… recipe in the files.
This Sauce is supposed to be kind of thin, but can be made thicker if you want by adding Rounded Tbsp of Cornstarch in stead of level. serves 2. If you like the Sauce then you may also enjoy my Creamy Lemony Chicken Soup. Link here. Creamy, Lemony, Chicken and Wild Rice Soup IP. Use 1 recipe of the Lemon Cream Sauce. (Click link for recipe) Lemon Sauce for white Fish….Creamy & light .. Simple
FOR THE SAUCE: You will need 1 c water. 1/4 c Heavy Cream. 3 tsp fresh Lemon juice plus a little more in case you need it 2 tsp lemon ZEST plus a little more if you need it. 3 tsp Costco’s Better than Bullion Chicken 1 Tbsp Butter. 1 Tbsp Cornstarch (Rounded for a bit thicker Sauce) I added a couple tsps of Dill, 1/4 tsp Red Pepper Flakes and 1 tsp Capers to it this time. DIRECTIONS: Use a Sauce pan or Frying pan and a whisk. Add everything to the pan and heat on medium heat, stirring constantly and well, getting all around the pan, until bubbly, but not Boiling, Sauce will thicken a little as it cooks. When it’s ready, remove from the heat and check thickness with a Spoon. It will lightly coat the Spoon, but should not thicken too much. See the pictures. Taste the Sauce and add a touch more Lemon Juice or Bullion, if desired, but just know that too much Lemon may overpower the white Fish. Ladle onto the plate before putting your Fish and Veggies down on the Plate. Enjoy!
FOR THE FISH: 2 -1” Thick Steaks or Fillets of Chilean Sea Bass, brought to ROOM temperature. 1/2 tsp Slap Ya Mamma Seasoning or Creole Seasoning. Divided. 1 Tbsp Butter. For searing 1 tsp EVOO for searing.
Pat your Bass dry with paper towels. If you have Fillets with the skin on, score the skin in a diamond shape before rubbing the seasoning into the skin cracks. Lightly Sprinkle both sides of the Fish with the Slap ya mama Seasoning. Spritz the top with EVOO. Let it set while making your Sides and Sauce. Make the Lemon Sauce, and taste it to see if you want to add more Zest or Lemon juice. It’s important to use a clean spoon if you taste it again…don’t double dip, or your sauce could break down. Set aside, keep warm. Also make up your Veggies and any sides that you will serve with it. It only takes about 7 min to cook. When you are ready to cook the Bass, Turn a fan onto high because searing the Fish will smoke. Pre warm your Plates, you will serve directly onto the plate. Preheat the Skillet or Griddle to Med – Medium High. You know your stove top, a drop of water should sizzle when you drop it into the pan. When your Pan is hot, add the Butter and immediately add the Fish. For Steaks, place them onto the Evoo side down. If you have Fillets with the Skin on, then you will sear the skin on the flip side, second to keep it crisp. Sear for 3 min, and then very carefully with a spatula under the whole piece, hold the Fish with a Fork on top of it and flip it over and sear the other side for another 2 min. Then, carefully turn the Fish onto the edge, skin side…you will have to support it., cook for another minute to crisp the Skin. To serve, spoon about 1/3 of a cup of the Lemon Sauce onto the Plate and carefully place the piece of Fish onto the Plate so that it bathes in the Sauce. Add your veggie beside, or just touching the Sauce.
I made 4 fillets this time. The pot is full of fresh spinach, it shrinks down to Two good servings.
These pretty little jewels are so good. Bursting with Italian flavors. They can be made using your own Marinara Sauce (recipe in the files) or you can use your favorite Jarred Sauce. I use Bertolli and Rao’s both, when I don’t have my own. This recipe can be cut in half if you desire, or in my case, I make a full recipe and bake half of them in the sauce and freeze the other half without the sauce under them, for cooking later. (When you pull them from the freezer You will have to add a half of a jar of Rao’s sauce to your Cassarole pan and increase cook time to an hour). If you prefer, change it up with a Cream of Mushroom sauce.. ( 1 can soup plus 1 c milk recipe for that in the link. You can also look up manicotti/stuffed shells or mushroom cream sauce. )
For the Meat sauce: 1 Lb Hamburger. 1 lb sweet Italian sausage. 1 sweet Onion chopped finely. 4 cloves garlic Minced 1/4 c Parsley chopped. 1/4 c Fresh Basil chopped. 1/2 Tsp Salt. 1/2 Tsp Pepper. 1 1/2 tsp Italian Seasoning 1 Jar Bertoli Spaghetti Sauce (this will go into the meat mixture) 3 Tbsp Evoo
1 Jar Rao’s Spaghetti Sauce divided, for the bottom of the Casserole pan. (Use half if only cooking 1/2 recipe and freezing the rest. You can freeze the sauce in a baggie along with the Shells if you want)
For the Cheese Mixture:
1 regular sized (16 oz) carton of Ricotta Cheese. (BelGioioso is super creamy) 1/2 c Cottage Cheese. 1/2 c Parmesean Cheese. 2 1/2 c Mozzerella Cheese divided in half (save half for the last 10 minutes) 2 cloves minced Garlic. 1/4 tsp Salt 1/4 tsp Pepper 1 1/2 tsp Italian Seasoning 1/3 c chopped fresh Basil . 1/3 c chopped Fresh Parsley. 1 beaten Egg
Bring a Pot filled with 2 quarts of salted water to a boil. Add the Shells to the water and par cook them until al dente’. (About 7 min…ish, check them). As they cook move on to the Meat mixture and as that cooks, mix up the cheese mixture. As the Shells get done, use a slotted Spoon to carefully remove them…. a few at a time. Drain the water from each by tipping the spoon. Lay them on a plate to cool slightly. Off to the Next thing while they cool. Working on the Cheese mixture now, add all ingredients to make the mixture into a medium Mixing Bowl. Stir it all up and set aside. Next, is the Meat. Using a large Frying Pan, heated to medium high. Add the EVOO and the Burger and Sausage. Fry it up until done, drain… but leave a couple Tbsp of the fat. Next, add the Onion, Garlic, Parsley, Basil, Salt, Pepper, and Italian seasoning. Stir and cook until the Onion and Garlic are cooked. Add the Bertolli and stir in. Set that aside as well.
Preheat Oven to 425° At this point, you will fill all of the Shells and either Cook them all, or cook just half and freeze the rest for another time, but you need to choose a Casserole dish accordingly. You can use a small Casserole dish, 8 x 11” or a 9 x 15” pan for them all.If your cooking just half like I do often, Pour Half of the Rao’s cold Sauce into the bottom of the dish. Spread it evenly. Fill the Shells with the Meat filling, using a Tablespoon or Soup Spoon, filling each one to the top and not to tightly… don’t pack it in. Lay the 12 that you will be cooking into the Spaghetti Sauce in the Casserole pan. Put the others onto a non stick Pizza pan or sprayed with cooking spray to prevent them from freezing to the pan, or use something that you can easily place into the freezer. Next, spoon about 1 Tbsp full of the Cheese mixture on top of the filled Shells, pat it down gently. Put the ones that you won’t be cooking. And when they are frozen, transfer them to a gallon sized baggie carefully and keep frozen until ready to use.
Cover the Shells that are in the Casserole Dish with Aluminum foil and put it into the Oven.
Bake for about 30 min at 425°, they should be bubbling around the edges and hot in the center ones. Remove from the Oven and remove the foil. Sprinkle each Shell with about 2 Tbsp Mozzerella. Return them back to the Oven for another 10 min, until the Cheese is melted and browned.
If you like PF Changs Lettuce Wraps, I bet you will love these.. I didn’t use the crispy noodles, instead I used Shiritake Rice…see pic. This is a lower Carb version.
Serves 4 for a meal-6 for appetizers
12 Lettuce leaves (6 Ice berg cut in half lengthwise, Romain or Butter Lettuce) 2 lbs Ground Pork Turkeyor Chicken 1 1/2 c Cabbage sliced thin and chopped 4 cloves Garlic minced 1 inch fresh Ginger minced 3 Scallions chopped 1/2 c Cilantro 2 c Carrots grated 1 1/2 c Celery sliced thin 1 c Snow peas chopped 1 Hot sweet orange Pepper from Costco or jalapeño 2 Tbsp Sesame oil 1/2 tsp Fish sauce 2 Tbsp Chili Garlic sauce 1 tsp “Simply Asia” Sweet garlic ginger spice blend. (More at the end if desired) 3 Tbsp Shoyu (soy sauce) 3-6 Tbsp Hoisin Teryaki sauce (or sweet chili sauce with soy added) add more at the end if desired. (I like 5-6 Tbsp total.) 3 Tbsp corn starch 1 small pouch Miracle Noodle Rice (Shiritake Noodles chopped like rice. if you can’t find these, chop your own.) or substitute crispy rice noodles.
Pull off whole leaves of the Lettuce. Wash and drain them in warm (not hot) water, and lay on paper towels to drain. The warm water will slightly wilt them and when they go in the fridge, they will really crisp up. If using Ice berg, slice leaves in half lengthwise. Place lettuce leaves in the fridge. About 1 hr or at least 30 min as you cook the filling. Preheat a Wok or large skillet to Med High. Add sesame oil, Stir fry the Pork or Chicken until just done. Push the meat to the sides leaving the bottom of the Wok exposed. Some of the pork grease will collect so you want to scoop out a couple Tbsp of the fat in the bottom of the Wok but don’t take it all. Add Fish Sauce to the bottom, then add the garlic, ginger and pepper. Fry for a minute. Before adding the Veggies, save out some of the scallion, cilantro and peas to add fresh back in, then add the rest of the Veggies to the Meat, and cook well then stir into the meat. When the Veggies are cooked down, clear a hole again in the bottom of the Wok and add the Hoisin. Stir just the Hoisin to heat through until it is nice and bubbly. In a seperate small bowl, quickly combine the Corn Starch and Shoyu (Soy). Mix well and then pour into the bubbling Hoisin in the hole, stirring constantly and quickly, bringing in just a bit of the meat mixture in a little at a time until the cornstarch and soy have cooked and thickened.. then mix into the rest of the mixture. Add the Shiritake rice in stead of using crispy noodles . Finally add the rest of the Cilantro, Scallions and Peas. Taste, and add more Hoisin Teriyaki Sauce, and more Simply Asia Sweet Garlic Ginger seasoning if needed. Serve hot with Lettuce leaves on the side.. I had some seaweed salad in the fridge left so I had some with it. That is what the bright Green stuff is. We just love this stuff! You can even heat up some of any leftovers and add a fried egg for breakfast.
Chili Garlic Sauce . Available in grocery stores. This package comes with 2 pouches.
Includes Stove top Version and Directions below. About 30 years ago, We had a Cajun friend..Ron, whom was a Chef by his own right. He and I made Jambalaya for 75 one day for a large crowd that was a hit. It was a two day Process for us. That particular dish did not have Shrimp in it due to the Expense of it, but it is part of the ingredients that I use sometimes and sometimes not. Back then, I spent one day chopping 17 lbs of Onions and all of the rest of the Veggies, then the next day cooking. It’s usually one of those Cajun stews that takes a long time to simmer, but once it’s done, it is so delicious that it has since been part of our families favorites and has been on the menu from then on! This recipe is from memory of what we did, and of course, I have also altered the portions, for regular family sized meals and I have adapted it for the IP. I also figured out how to make the rice separately but all at the same time in the same Pot. Normally with Jambalaya, the Rice is mixed into the sauce and cooked to absorb the liquid, but because we try to lower our Carb intake, I make and serve the Rice separately so that each person can put just that perfect amount individually into their serving. This way, you could use Cauliflower Rice or even Shiritake Rice. While this recipe is specifically for the 8q to allow room for the PIP Rice, you can make that separately in another IP or stove top to be able to make this in the 6 q as well. If you are making the Rice at the same time, you really need an 8 q to do it right but can make it is a small bowl in the 6 q too. To cook the Rice along long with the Stew then, you will need a Stainless steel bowl (not glass), bundt cake pan or loaf pan to put it in. You can do 1 or 2 cups of Rice in the Bowl, but just remember to rinse it well AND drain it well… and only add 1 cup MINUS 2 Tbsp of Water per cup of Rice. …So for 2 c Rice, you only use 1 3/4 c water. This is because of the extra time that the Rice will be in the steamy environment. Make sense? This way it is not gummy.
3 lbs Chicken. Boneless skinless Thighs, Whole.. (Or you can use whole hind quarters, then carefully get them out and pick the meat off when it’s done) the former is much easier. 2 cups Kielbasa, cut up 1 lb Shrimp. ( Hold out for Last). I like Jumbo’s. 2 c sweet Onion (about 1 large). 2 c chopped Green Pepper or 3/4 c mixed sweet Peppers and 1/2 c chopped hot, Red, Yellow and Orange Peppers ( see pic.). NOTE…If you don’t use the hot peppers, add 1/2 Tsp Cayanne Pepper 2 c Celery chopped. 4 Roma’s diced. 1 28 oz can Hunts diced Tomatoes 6 cloves Garlic. Minced ( 1/4 c ish) 1/3 c Tomato Paste. 1 1/2 Tbsp Chili Powder. 1 1/2 Tbsp Oregano or Italian seasoning. 1 1/2 tsp Salt. 1 tsp Pepper. 12-15 strands of Saffron 1 Tbsp Costco’s Better than Bullion Chicken. 2 Tbsp EVOO. 2 smaller bay leaves 2 C Rice, rinsed and drained, 1 3/4 c Water, added into another stainless steel bowl for PIP See pic. Below.
Optional: 1 Tbsp Sun dried Tomatoes. File Gumbo seasoning to top individual servings
Save the Shrimp out for after the rest is cooked. Turn the Ip to Saute Hi. When the pot is hot, pour in the EVOO and then Onions Peppers and Garlic. Sauté for a couple of minutes, just until the Onions start to turn translucent. Turn the pot off and then start layering the other ingredients… without stirring from this point on. Start with the chopped Roma’s, then add the Chicken, evenly disbursed, then the Better than Bullion Chicken, then the Tomato Paste …next, add the Kielbasa. Sprinkle the spices evenly over it all, including the Bay leaves. Lastly, add the Diced Tomatoes including the juice. This juice is all of the liquid that you will use, the veggies will add more as they start to break down while they cook. If you are doing the PIP rice, use a 3”tall flatter bottom Stainless bowl, a cake pan or even a bundt pan. It has to fit on top of the chicken without obstructing the anti block shield and pin. Without pushing down on the ingredients that have already been loaded into the pot, in order to allow room for the steam and liquid, place the trivet on top of the Chicken and diced Tomatoes, then place the bowl of Rice and it’s liquid on top of the trivet. The trivet will keep the rice bowl stable. Make sure that the Bowls top is not going to interfere with the Pin and anti block shield, I move it closer to the front of the pot to make it work. See pic. Put the lid on and set the time to 10 min. Allow for 30 min NPR . At this point, set a large frying pan or large plate down on the counter to set the bowl and trivet on, you will have to take the rice bowl and trivet out, then if you didn’t use the bone in Chicken Continue to adding the Shrimp, but if you used hind quarters, very carefully remove the chicken with tongs, put it on the plate or frying pan beside the rice… you may need a spoon to help keep the bones together. I replace the rice bowl back into the pot after I get the chicken out. Pick the Chicken meat from the bones. Move the rice bowl back out to the frying pan…Return the deboned chicken back into the Pot. Turn the a Pot off and then back on to Sauté Hi and Wait til the liquid just starts to boil. Quickly turn the pot off and add the Shrimp to the hot liquid, pushing the Shrimp down into the liquid. Set the lid on and wait about 3-4 min, then stir the Shrimp into the liquid carefully and breaking up the Chicken. Check for doneness on the Shrimp. Serve rice into the bowl and then pour some of the Jambalaya Stew over the Rice, and sprinkle with File Gumbo seasoning if you have it.
These are hot peppers from Costco . If you don’t use them, add 1/2 tsp Cayanne .
Here is another Batch…Stove top Version. You can add Chicken chopped into 1” pieces and cook it along with the Kielbasa and then add Shrimp at the end if you want, but this one doesn’t have either. Cook Time will be a little longer to Cook the Chicken so add about 5 min to the Sauté time with the Kielbasa. However, I just used Kielbasa for the Meat this time.
INGREDIENTS: 1 Lb Texas Kielbasa. (10 inches?) 1 1/2 round Sliced thin 1/2 sweet Vidallia type Onion 5 cloves Garlic 5 white Mushrooms 1/2 Green Pepper 1/2 Red Bell Pepper 1/2 yellow Pepper 1 c Celery 10 ish Cherry Tomatoes 1 Tbsp Low sodium Better than Bullion 1 1/2 Tbsp Oregano 10 strands Saffron. 1 Tbsp Chili Powder A couple dashes File Gumbo (sassafras) 1 1/2 c cooked Rice S N P 1 Tbsp Bacon Grease 2 Tbsp Evoo 3/4 c water.
DIRECTIONS: I use a Food Processor to Mince the Garlic and the Chop all the Veggies to a finer size, about 1/4-1/3” pieces Because it cooks faster. Using a Large heavy Skillet or Deep frying Pan heated to Medium High heat. Add the Evoo, Bacon Grease and the Veggies and Sauté until they become soft, about 5 min. Add the Kielbasa and continue to Sauté until the Meat is Hot and veggies create liquid, about 5 min. (If using Chicken, add it at this point and Saute for about 5 more min) Add the Better than Bullion and Water. Turn the Burner to Medium. Put a lid on the Pot and let Simmer, not boiling for about 15 min. Stir once or twice during this time and simmer until Veggies are well cooked and flavors have Blended. Add the Rice and Saffron, mix well and let the Rice simmer in the Sauce for about 10 min to absorb the Liquid. ( If adding Shrimp, do it now) Add the File Gumbo before serving.
When you get to make your own Guacamole, you can add tomato and cilantro if you want. I made this recipe for a gal that I met on one of the groups that I am on. I hope you like it Kaye?.
2 ripe Avocados. 1 scallion, chopped. 2 Cloves Garlic. minced 2 tsp Johnnies Seasoning Salt or equivalent like Lowery’s. 1-2 tsp Chili Powder. Start with 1 1 Larger Lime’s Juice. Or 2 small ones 2-3 Tbsp Cilantro chopped. 1 jalapeño or hot pepper ..Chopped …but use 1 Tbsp to start with
Optional. 1 Small Tomato diced
Mix the Johnnies Seasoning, Chili Powder, Lime Juice and Garlic and 1 Tbsp of Jalapeño together, then add your Avocado and mash it in with the seasonings…try to leave some chunks, then stir in the rest. Taste it and add more of whatever you like.
Homemade salsa is always so much better than store bought…and Fresh Deli Salsa can be $6.49 at different stores. So why not make your own right? This recipe is so fast and easy if you have a food processor but even if you don’t, well worth making it fresh at home.
7 Campari Tomatoes (or 4 ripe Romas). Chopped 2 regular sized Scallions chopped. (about 1/3 c) 1/3 c Cilantro chopped 5 regular sized cloves Garlic, minced (about 1-1 1/2 Tbsp) 1 Jalapeño chopped fine including Seeds. (Or 2 Tbsp chopped hot peppers) 1/2-1 tsp Johnnies seasoning salt. (or Lowery’s) start with 1/2 tsp 2 Tsp Chili Powder. Juice of 1 Lime (about 2 Tbsp.)
Its so easy to do this in a food processor…just throw in the garlic first, and the pepper, rough chopped. Pulse until the garlic is all minced up, then toss in the tomatoes whole, pulse a few times, careful….not too much. Then I chop up the cilantro and scallions by hand, toss them in and then everything else and pulse a few more times, remembering that the chunks of tomatoes will wilt as they set. Enjoy!
************************************************************* FOR INSTANT POT COOKED SALSA: Makes about 1 1/2 c. Ez to Double
This Salsa calls for Tajin with Lime Seasoning, Sooo you don’t have it, increase the Lime and zest….makes Medium Spicy Salsa, the difference isn’t a lot, but since some of the flavors in fresh Salsa will be lost when they are cooked, you’ll need to kick up the Lime and Cilantro Flavors. The Tajin and Lime Zest take care of the Lime flavor so the Chili Powder in this recipe is reduced because the Tajin duplicates some of that. Then there is the Cilantro fresh flavor that also gets lost when it’s cooked and is usually added in fresh after foods are done as well as in the dish as it cooks… the Corriander seed is the CILANTRO plants eeds which will carry some of that Cilantro flavor in the cooked Salsa as well. Then there is the delicate Scallion that will also lose some flavor as it cooks so I add 1 more in this cooked recipe.
Soooo, as stated above, homemade Salsa is always so much better than store bought…and Fresh Deli Salsa can be $6.49 at different stores. So why not make your own right? The Recipe for fresh is above and this one can be eaten fresh as well, but it is enhanced to hold up under the pressure cooking process. This Recipe is so fast and easy if you have a food processor but even if you don’t, well worth making it fresh at home.
7 Campari Tomatoes (or 4 ripe Romas). Chopped 3 regular sized Scallions chopped. (Close to 1/2 c) 1/3- scant 1/2 c Cilantro chopped Scant 1/4 tsp Coriander Seed 5 regular sized cloves Garlic, minced (about 1-1 1/2 Tbsp) 1 Jalapeño chopped fine including Seeds. (Or 2 Tbsp chopped hot Peppers) 1 1/2 tsp Chili Powder. 1 tsp Tajin Mexican Seasoning (or add an extra 1 tsp Lime zest, 1/2 tsp Salt and 1/2 tsp Chili Powder). 1 tsp Lime Zest. Juice of 1 Lime (about 2 Tbsp.).
Optional: 1 tsp Sugar after it’s done and…… only AFTER any type of Canning. (For Canning, refer to FDA food saftey guidelines).
Its so easy to do this in a Food Processor…just throw in the Garlic first, and the Pepper, rough chopped. Pulse until the Garlic is all minced up, then toss in the Tomatoes whole, pulse a few times, careful….not too much. Then I chop up the Cilantro and Scallions by hand, toss them in and then everything else and pulse a few more times, remembering that the chunks of Tomatoes will wilt as they set. Enjoy!
Add all food processed and chopped Ingredients along with spices into the Instant Pot. Set the time to 2 min and allow 5 min NPR. Use an immersion Blender to Blend up Salsa to desired consistency… add fresh Onion, Cilantro and Lime if desired to kick it up a notch. If there is more liquid than you want in the Salsa, turn the pot off and back on to Sauté, and allow Salsa to boil while making sure it doesn’t burn, reduce Sauce for about 5 minutes. Taste the Salsa and add more Salt if needed before jarring for any type of canning, but I mention this because above, I mention using Sugar…. but NOT for Canning… for Canning, refer to FDA Food Safety guidelines. so if you want Sugar in it, wait until serving it because Sugar reduces the acid needed to preserve the Tomatoes.
Having grown up in the Pacific Northwest, our family has been making this for decades, passed down from our grandparents. We use to go pick up the Oysters from the Beach and would bring them home and shuck them and then mom would make Fried Oysters first and then another day that week she would make Oyster Stew . For her fried Oysters, she would just gently shake them in a mixture of Flour salt and pepper, and pan fry fry in Blue Bonnet margarine, but we make them with Butter. The recipe for Oyster Stew is a simple one and quick so don’t walk away. I have adjusted it for the oysters that you can buy in the fish deli. Add more milk or any ingredient that you want to taste.
Serves 2 plus some
10 oz fresh Oysters including Liquor 2-3 c whole Milk. 1 c Cream or half n half 2-4 Tbsp salted Butter. To taste. 1/4-1/2 tsp Salt. (You may want 1/2 so keep it close) 1/4 tsp Pepper (some may like white pepper)
Parsley for garnish if desired, just to pretty the plainness up. Red Pepper Flakes or Hot Sauce if you like.
Optional: Oyster crackers
Note: If you look at one of the pictures it shows the oysters in the Liquor and Brown Butter in a blue and white bowl. If you don’t want to toss the butter into the milk in the pot, you can brown it for a little extra flavor and do like I did and add it to the cut oysters in a bowl before adding it all when the milk is hot.
I do the 1/4 tsp salt first and then taste to see if I need more…..I do but you may not. I usually just shake a bit of salt and taste and then add more.
Cut the Oysters in 1/2” wide pieces. This goes fast so don’t run around the kitchen, have your ingredients handy. Use a medium sized Pot and turn the heat to Medium heat. Pour the Milk, Cream, Butter (unless you’re browning it) Salt and Pepper. Stir to .mix together, heat until it starts to simmer with tiny bubbles. Dont let it boil. The Milk is scalding hot and starting to bubble and steam, turn down to simmer. Gently stir the milk with a spatula to the bottom of the pot to make sure that the milk is not scorching. Add the Oysters and all of the liquor and butter to scalding hot milk mixture. Let the Stew come back up to a simmer, Turn the heat off and let the Oysters stew in the Milk for about 5 min til they cook through, careful not to boil or the Oysters will turn rubbery. Turn the burner off. When the Oysters are done. They will be more firm and not translucent any more. Serve with your Oyster crackers if desired. Add Sriracha sauce or Tabasco for a little kick to your own bowl.
Garnish with Parsley.
Check the date for fresh Oysters, and use before exp date.Option..1/4 c evaporated milk .some people like a little bit of evaporated milk to taste in the stew but use caution, too much can throw the stew off so don’t add more than 1/4 c. Notice here, I added melted browned butter to the cut oysters and their Liquor.Can’t see the oysters, but they are there .
You will need a very thin metal spatula to flip these. Not to be mistaken with the EGG Western Omelettes. Delicious Hamburger, Onion, Green Pepper, and Egg patties will leave you coming back for seconds. My family can’t get enough of them. this batch makes about a dozen and are at leftover sandwiches if they make it that far. Its important to use Fresh 90-96% lean ground Chuck. Now days they add water to the meat and the fat of 80% lean seems to fall apart when cooking.
1 lb fresh ground Chuck Hamburger. 96% Xtra lean 1 c Minced Onion packed (sweet onion). 1 c packed Minced Green Pepper. 1 tsp Salt. 1/2 tsp Pepper. 6 Eggs beaten. 1/4 c Tbsp Worcestershire Sauce. 1 cube of Butter to Sauté with
You will need a very thin Metal spatula to use to flip these. Preheat oven to 200° and set a heat proof plate or cookie sheet in the oven to heat up. Mix all ingredients together with a good dough whisk or a large salad serving fork, mix until the burger is well incorporated. Take a spoonful of the mixture out and pour it onto a microwaveable saucer, zap for about 20 seconds. Let it cool. Taste the meat, at this point you can add more salt, pepper, worchestershire, onion or pepper. Now is the time to add more. I don’t. Careful with the salt, the Butter has some in it too and adds flavor. Preheat a griddle to med hot, the butter should sizzle when you drop a drop of water on it. Drop the 1 Tbsp Butter onto the Griddle and then ladle a partial scoop of the hamburger mixture onto the griddle, not too much or you may not be able to flip it, it spreads out some. Gently pat out the mixture like pancake batter… careful not to make them too thin. These are fragile so they need to be thick enough to flip without falling apart. After about 3-5 min, and when the tops are getting bubbly and greyish color. See pic below. Carefully, using a very thin metal spatula, pushing the blade firmly onto the surface of the griddle, slide about 1-2” under the patty, and go around the edge like that, loosening the patty from the bottom of the pan. Don’t fret if you break one, it takes practice and a firm and gentle touch.. scoot around all the edges before attempting to flip. Flip low to the griddle . Cook another 3-5 min to brown the other side. Repeat the process of scooting the spatula under all sides sand body of the patty before picking it up. move the patties to the pre-warmed plate in the oven. Scrape the griddle clean. I put the crumbs into a cup on the side of the pan. Repeat the process of butter on the griddle, then scooping the meat mixture etc until all finished.
I usually like to serve these with Potatoes, scalloped Potatoes, fried or mashed, and green beans. But whatever you like. I have even served them with my homemade Rice A Roni, made in the Instant Pot.(recipe in files) or Rice. My hubby likes Catsup or Steak Sauce on them.
One way to think of this, is a Pork type meatloaf that has been chilled for slicing and frying. It is not limited to, but Often eaten for Breakfast Warning: This recipe uses Collagen from Pigs feet. If you are not a fan, NOW is the time to move on and skip this one,… but… If you like fried Spam..if you like Hash….if you like Fried Cornmeal Mush…you may very well love this! My husband loves it all, including all of the other Breakfast meats, Bacon, Sausage, and Ham, etc.
Many folks serve it with Biscuits, Eggs, Gravy, Apple Sauce, Catsup, Apple Butter, Syrup. Or your favorite. I like it plain. Don’t have Apple Butter right now so I had Fig Jam.. yum.
A lot like Cornmeal Mush, when you make this, you need to refrigerate it for about 8 hours or over night for it to set up before you slice it and fry it to serve. Make a day ahead of when you want to use it.
I first saw the word Scrapple on a Pennsylvania Dutch community on FB. My Grandpa was P.D. (Schock) And gramma was Dutch (VanDyke), but I don’t remember having Ever had it. They sell Scrapple in stores back East, but guess what, you can’t buy the pre-made stuff, West the Mississippi, maybe even further East than that, and certainly not in Texas……or anywhere farther west such as Washington State, so I looked up what was in it… “all the scraps”……Wikipedia. Some folks add Different spices and even different amounts of corn meal, or flours differing from the North to the Southern versions. Also some vary in the meats that go into it. Much like Garam Masada spice mixes, or Borschts or even Goulashes, Stews and Chilies, there are many different flavors added to individual Scrapples. Folks use some of their own common flavors passed down from their own families or regions and it much depended on what was available at the time, …..and me I just wanted a taste.. ? but, I didn’t want allllll of the scraps, so I decided to make my own. …so, kind of winging it, and guessing on how much of what I put in it I made my own, because I didn’t want a boat load of it. By making my own, I know that it’s not processed food with ingredients that I can’t pronounce. Also, in my house, I have a ton of spices available, so I decided to add more than salt and pepper. I also grind my own Pork for Sausage ..so I have my spice blend already made up. Again, if you can’t get past the Pigs feet, then this recipe is not for you.? It is very very common in a number of cultures such as Japan, Italy, Puerto Rico, Mexico, South America, Africa, Europe Hawaii, Pennsylvania ….to mention just a few, to use Beef, Pork and Chicken feet. It makes Gold out of Broth because of the flavor and the nutrient rich Collagen that it adds to Broths. This is not the traditional Scrapple that has meats from the Head, Feet, Lips and all that, but I did splurge on feet for the Gelatin needed to hold the loaf together. The other thing about Scrapple is that, like good stews and Broths, this is usually simmered or boiled for hours and hours, to get all of Meat and Collagen from the bones, but alas, enters the Instant Pot making short order of the process. Makes one small loaf, about 3x more than a can of Spam. Slice like Spam.
1 1/2 lbs pig feet from the butcher. 1/4 tsp Salt for the Pig feet and broth 1 lb ground Pork. 1/4 reg sized sweet onion. 1/3 large Carrot. 1/2 c Corn Meal. 1/4 c Buckwheat Flour 1 Tbsp Sausage blend spice mix if you don’t have it (See below) 1/2 tsp Poultry seasoning. 1/4 tsp Salt for the meat 1/4 tsp Pepper. 2 c water. Butter or Oil for sautéing
1 1/2 tsp Rub or Tony Cachers Creole seasoning. 1/2 tsp Italian seasoning. 1/2 tsp Poultry Seasoning. 1/4 tsp Sage. 1/4 tsp Fennel *****************************
Put the Pigs feet into the inner pot, add water and 1/4 tsp Salt. Turn the pot time to 1 hour. Allow 15-20 min NPR. Meanwhile… rough chop the Carrot and Onion and toss them into a food processor and process til both are finely chopped. Use a smaller bowl, and scoop most of the veggies into it, leaving 1/2 c of them in the processor bowl. ( if you don’t have a food processor, chop them very fine) Measure out the Cornmeal, Flour, Spice blend and Flour into another bowl or cup. Set aside. When the feet are done, turn the Pot off. Remove them to a cutting board or plate. Let cool until you can handle them. Pour 1/2 c of the broth into the food processor. You could also use a blender , or an immersion blender if you use more broth. Pour the rest into a medium sized stainless bowl that you will be using for the PIP (Pot in Pot cooking)…Set aside. Without rinsing the Pot out, crumble the Ground Pork into it. Turn it onto Saute, add a little, Butter, or oil to lightly sauté the Pork until it turns grey, add the onion and carrots, turn the pot off. Stir those veggies in with the pork. The residual heat will begin to cook them. After they have sat in the pot to partially cook, then just let them set until you are ready to add it all to the stainless bowl hitch it will cook in. (PIP). When the feet are cooled, remove everything from the bones, toss the bones out. Add all the flesh from the feet to the food processor with the 1/2 c of carrot- onion mixture and broth that should already be in there. Process until contents are puréed, small bits are ok to leave. (you could also use a blender or immersion blender to do this) Pour the Pork, Carrots and Onion mixture into the broth in the stainless steel bowl. Do a quick swish out the pot and add 1 1/2 c water back into it, then put it back into the base. Add the long handled trivet. Stir the mixture in the stainless steel bowl to incorporate, then pour the puréed mixture from the food processor over the meat mixture. Sprinkle with the Flour Cornmeal mixture. Carefully stir into the rest. Mix well with a folding motion to incooperate it all. Push the meat mixture toward the sides of the bowl leaving a dip in the middle, so that it will cook more evenly in the middle. It won’t stay like that when it cooks but will get it cooked . Put the Bowl onto the Trivet. Uncovered.
Put the lid on the IP and turn the pot time on to 8 min and allow 20 min NPR. When the time is up, carefully remove the Bowl from the pot and pour the HOT contents into a greased or sprayed Smaller sized Loaf pan (again about 3 x the size of a spam can.) Allow to cool before Refrigerating For about 8 hours.
To serve. …slice into 1/4” slices. Some folks dip the slices in flour before frying some don’t. Preheat Cast Iron, Stainless or non stick Frying pan to medium hi heat. Drop a Tbsp of Butter in the pan when it’s hot, then lay the 1/4” slabs in the pan and cook about 5 min per side. Fry until crisp, then when it’s time to flip, carefully chisel off the pan with a very thin metal spatula blade, scooting around the edges until it is loosened. Only flip once. You can also place slabs under a toaster oven broiler, or even Air Fry. Serve with YOUR favorite condiment.
add 2 c water and 1/4 tsp salt.The broth and feet have been coookedbones have been picked. broth was added with 1/2 c of the carrot and onion mixtureAfter puréed with the broth, carrot onion mixture.After cooked and stirred in the IPAfter poured into a Small loaf panAfter refrigeration over nightSlice 1/4” and fry in butter or oil until crisp.Crispy on the outside, soft on the inside.These pieces were heated in my Duo Crisp80 + Air fryer. Preheat Unit with Air Fryer lid at 400° Spray rack with pam, lay slabs on the rack, Air Fry for 7-8 min per side. OR you can use your air fryer that you have. I have a Breville Air Fryer Oven and have heated it in there. Its best if you have a preheated cast iron skillet and add oil and butter to the skillet , use the air fry feature and flip it half way through. Pic taken while inside of the IP Duo Crisp..
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